This beautiful salad reminds me of my friend Chami who now lives in Fort Lauderdale. I enjoyed this ten years ago at her Shabbat table, a table always abundant and novel. Roasting the golden beets in the oven adds a rich flavor and makes them very easy to peel. Depending on the season, we either use navel oranges or canned Mandarins for the citrus component. The dressing is a simple mix of seasoned rice vinegar and canola oil. Golden beets are more expensive than the red so I try to find them bulk without the tops.